Winery Keeling SchaeferTwo Reds Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Two Reds Grenache of Winery Keeling Schaefer in the region of Arizona often reveals types of flavors of non oak, oak or tree fruit and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Two Reds Grenache
Pairings that work perfectly with Two Reds Grenache
Original food and wine pairings with Two Reds Grenache
The Two Reds Grenache of Winery Keeling Schaefer matches generally quite well with dishes of beef or mature and hard cheese such as recipes of lamb skewers or pizza mascarpone tomato ham comté.
Details and technical informations about Winery Keeling Schaefer's Two Reds Grenache.
Discover the grape variety: Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Two Reds Grenache from Winery Keeling Schaefer are 2014, 0
Informations about the Winery Keeling Schaefer
The Winery Keeling Schaefer is one of of the world's greatest estates. It offers 12 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
